COUNTRY GENTLEMAN'S COMPANION. 
263 
July 10. 
Class 13. — Hamburgh (Silver-spangled).—Cock and two Hens.— 00 
First prize, Mr Thomas Burnett, Hutton, Preston, Lancashire. 04 
Second prize, Mr Francis Worrall, Knotty Ash House. 
Class 14. — Poland Fowl (Black with White Crests).—Code and two 
Hens.— 101 First prize, Mr William Seddon, Eccleston-street, Prescot. 
95 Second prize, Mr Richard Burning, junior, Rainford new brewery. 
Highly commended. — 99 Mr Edward W. Haslewood, Bridgenorth, 
Shropshire. 
| Class 15. — Poland Fowl (Golden).—Cock and two Hens.—103 
First prize, James F. Greenhall, Esq., Grappenall Hall. 105 Second 
prize, Mr Edward W. Haslewood. Commended.—104 Mr Edward W. 
Haslewood, Bridgenorth, Shropshire. 
Class 1 6 .— Poland Fowl (Silver).—Cock and Hen.—1 OS First prizp, 
James F. Greenhall, Esq., Grappenhall Hall. Ill Second prize, Mr. 
Edward W. Haslewood, Shropshire. Commended.—107 James F. Green¬ 
hall, Esq., Grappenhall Hall, lip Mr Edward W. Hazlewood, Bridgc- 
I north, Shropshire. 
Class 17.— Bantams (Gold-laced).—Cock and two Hens .—116 First 
' prize, Gilbert W. Moss, Esq., Liverpool Bank. 110 Second prize, Mr. 
Francis Worrall, Knotty Ash House. 
Class 18.— Bantams (Silver-laced).—Cock and two Hens.—122 First 
' prize, Gilbert W. Moss, Esq., Liverpool Bank. 
J Class 19.—Bantams (Black).—Cock and two Hens.— 123 First prize, 
Gilbert W. Moss, Esq., Liverpool Bank. 124 Second prize, Gilbert 
W. Moss, Esq., Liverpool Bank. 
Class 22.— Bantams (White).—Cock and two Hen3.—125 First prize, 
Gilbert W. Moss. Esq., Liverpool Bank. 126 Second prize, Gilbert W. 
Moss, Esq,, Liverpool Bank. 
Class 21 .— Ducks (Aylesbury).—Drake and two Ducks.—132 First 
prize, Mr Thomas Burnett, Hutton, Preston. 133 Second prize, Mr 
Thomas Burnett, Hutton, Preston. Commended.—130 Captain Hornby, 
Knowsley Cottage. 131 Mr Thomas Burnett, Hutton, Preston. (The 
whole class excellent.) 
Class 22 .— Ducks (Rouen).—Drake and two Ducks.—136 First prize, 
Mr Henry Worrall, Knotty Ash House. 13Sa W. C. Worrall, Esq., 
Knotty Ash House. (The whole class commended.) 
Class 23.—Geese (Gander and two Geese).— 139 First prize, Captain 
Hornby, Knowsley Cottage. 140 Second prize, John B. Neilson, Esq., 
Doe Park, Woolton. Commended.—141 Captain Hornby, Knowsley 
Cottage. 
Class 24.— Turkeys (Turkey Cock and two Hens).— 142 First prize, 
Captain Hornby, Knowsley Cottage, 143 John B. Neilson, Esq., Doe 
Park, Woolton. 
Class 25. — Any other distinct breed of Fowl not named.— 
Cock and turn Hens.—144 First prize, G. W. Moss, Esq., Liverpool 
Bank (Game Bantams). 148 Second prize, Mr E. W. Haslewood, 
Bridgenorth, Shropshire (Buff Polands). Highly Commended.—145 
Captain W. H. Snell, St. Swithin’s Lane, London (Partridge Cochin- 
China). Commended.—149 Mr E. W. Haslewood, Bridgenorth, Shrop¬ 
shire (White Polands). 
Pigeons.— For the best Pair.— 1 Prize, Mr Henry Foster, Eecleston. 
(Silver Beards.) 3 Prize, Mr Henry Foster. (Blue Beards.) 5 Prize, 
Mr Henry Foster. (Black Balds.) 8 Prize, Mr Francis Worrall, Knotty 
Ash House. 9 Prize, Mr William Copple, Eecleston. (Blue Runts.) 12 
Prize, Mr John Lyon, jun., Vicarage Place, Prescot. 14 Prize, Mr 
Francis Worrall, Knotty Ash House. (Barbes.) 16 Prize, Mr Francis 
Worrall, Knotty Ash House. (Almonds.) 17 Prize, Mr Francis Worrall. 
(Rough Legged Blue.) 19 Prize, Mr William Rigby, Toll Bars, Prescot. 
(Rough Legged Yellow.) 21 Prize, Mr Francis Worrall. 23 Prize, Mr 
C. R. Titterton. (Fantails.) 24 Prize, Mr C. R. Titterton. (Silk- 
lace.) Highly Commended.—2 Mr Henry Foster. (Silver Beards.) 
1 11 Mr Francis Worrall, Knotty Ash House. (Mottlers.) 18 Mr 
! Francis Worrall. (Rough Legged Silver.) 20 Mr Francis Worrall, 
Knotty Ash House. (Taylors.) Commended .—10 Mr William Halsall, 
; Fall Lane, Prescot. (White Runts.) (The Pigeon class unusually good.) 
VEGETABLE CULTURE AND COOKERY. 
As you were kind enough to insert my paper on Vinegar 
in your Cottage Gardener, I am induced to send you 
another, on a subject which I think will be interesting to 
many of your readers. In this country, and, indeed, in 
most countries, everybody is fond of a garden; some derive 
pleasure in looldng upon it, others in cultivating it, and not 
a few enjoy the products of it. Some cultivate for pleasure, 
and some for protit; hut I often think, as a people, generally, 
we do not know how to make use of the products of our 
gardens when we have grown them. On the Continent, how 
much better they manage these things, and how many 
simple and wholesomo dishes do they not make out of what 
we, in our ignorance, waste. On the use of vegetables 
generally, wo do not bestow sufficient attention; and if, by 
communicating what little information I possess on the sub¬ 
ject, I can contribute any pleasure or benelit to your 
readers, I shall feel that my labours have been amply 
repaid. 
I live in one of those quiet and secluded parts of the 
! country, far away from the noise and turmoil of the world, 
/ 
-— ——-—-- 1 ' ' l V l ll "« ' —■ ■ 1 ■ » mmrnm mm -WA ' ■ , LMt 
where no railway has ever penetrated to break in upon the 
peace and harmony which has reigned for centuries past; 
and where we jog on in our old way, paying our tithes and 
taxes and rates, as the collector comes round, just as we 
would do a part of our every-day dirty. It rarely happens 
that we have any excitement among us, unless it be the 
occasional committal of some saucy vagrant to the cage, the 
celebration of a rustic wedding, or our annual Feast, which 
is held on the village-green. Mr. Good heart, at the Par¬ 
sonage; the surgeon, who lives at “ the great house;” and 
I at the Grange, with our families, form “the society” of 
the place; and what between attending to our several duties, 
reading tlie“ Times” newspaper and The Cottage Gardener, 
which are brought by a postman from a distance of five 
miles, and cultivating our gardens with good-natured rivalry, 
we manage to spend our time agreeably and profitably. I, 
with Philip the gardener and Philip’s man, undertake the 
gardening department; and Mrs. Ashpole, with our daughter, 
superintend the in-door arrangements, which are conducted 
by an ancient domestic and her subordinates; and it is the 
result of our combined experience, and that of our friends, 
which I intend, with your permission, to communicate to 
the readers of The Cottage Gardener, in a series of 
papers, which I shall designate by the title of “ Vegetable 
Culture and Cookery.” Taking the vegetables alphabeti¬ 
cally, I shall begin with the 
ARTICHOKE. 
There are two varieties of the Artichoke; the one called 
the Conical, or French, and the other the Globe; hut the latter 
; is the best for general cultivation. In preparing the soil 
for this plant, it should he trenched two feet deep and 
heavily manured. Early in April procure, from some old 
plants, as many as are requisite of well-rooted offsets, or 
suckers, when they are about six or nine inches high, and 
then dibble them out in rows, four feet apart, two feet 
I distant from each other in the rows, and to a depth of four 
inches in tho ground. They must then receive an ample 
supply of water, which must be continued, from time to 
time, till they are fully established and begin to grow. 
During summer, keep the surface between the rows and 
round the plants well stirred with the hoe, and free from 
weeds. In August they will begin to form heads, which 
will be ready for use in September, and continue in use 
during October and the early part of November. After the 
heads are cut, the stalks and outside leaves should he 
removed close to the ground, together with any shoots, or 
suckers, which may have been produced above ground; but 
in destroying these, care must he taken not to injure the 
stock-plant. Before winter sets in, form a ridge round the 
plants with earth taken from between the rows, but be 
careful none of the soil enters the heart of the plant: this 
will strengthen the roots, protect the crown from frost, and 
prevent the premature production of suckers. If the 
winter is severe, they should he protected with long litter. 
Such is the treatment for the first year. 
Towards the end of February, or beginning of March, 
level down the ridges that were formed round the plants 
before the winter; lay the plants hare without injuring the 
roots, and remove all shoots, except two, or three at the 
most, of the strongest. Let these two or three shoots he 
parted as far from each other as possible, without tearing j 
or injuring them ; fill in the earth again, keeping them thus 
apart, and so leave them for tho remainder of the season. 
The shoots which are removed, if well-rooted, may be used 
to form new plantations. The established plants will 
produce heads in June and July, and those planted in spring 
will produce, as stated above, in August, September, and 
October, thereby keeping up a succession during the whole 
of summer and autumn. To have the Artichoke in full 
perfection, the plants should not he allowed to remain in | 
the ground longer than three years. 
To Boil Artichokes. —Remove the small scales at the 
bottom, and cut off the ends of all the larger ones. Wash 
the heads well, and leave them to soak for an hour in cold [ 
water. Put them on the fire in boiling water, to which add 
a little salt and sweet herbs, and when they have boiled an 
hour, or an hour aud a quarter, they will he done; but as 
this will depend much on tho size and age of the heads, the 
best way to tell when they are sufficiently cooked is to lay j 
■" ' iMD i nma a w 1—- '0 ■ .. . 
